Cottage Cheese Pancakes

5 from 2 votes

Cottage Cheese Pancakes made with only 4 ingredients, delicious and fluffy, incredibly easy to make in no time. It's an excellent breakfast or brunch recipe that is protein-packed and with no sugar added. Serve them with more cottage cheese, fresh fruit and nuts, and you are in for a treat!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Brunch

Cuisine: International

Servings: pancakes

Calories: 148kcal

Author: Daniela Apostol

Ingredients

3 large eggs
1 cup full-fat cottage cheese
1 cup self-raising flour
1 teaspoon baking powder
cooking oil spray for the frying pan (optional, no need to use any if your pan is non stick)

Instructions

In a large mixing bowl, crack in the eggs, and use a whisk to whisk them well.
Add the cottage cheese, and mix again for the cheese to be fully incorporated.
Sift in the flour, add the baking powder, and whisk again.
Heat up a frying pan on a medium heat, use some cooking oil spray and add 2 tablespoons of the batter.
Use the back of a spoon to spread the batter into a circle.
Cook on one side for one minute, then use a spatula to flip it over onto the other side.
Cook the pancake for another 1 minute or until golden.
Repeat with the rest of the batter until everything is used up.

Video

Notes

Depending on the brand of the cottage cheese you get, some have more of a soupy texture than others - mine wasn't, it was rather lumpy and chunky -see the photo under ingredients needed.
If you think there is too much liquid in it, you may want to drain some before adding it to the batter, so the consistency doesn't change much.
You will find that the batter is quite thick, and you need to use a spoon to spread it onto the frying pan, but that's the best texture, and you get super fluffy pancakes without a fail.
You can add a bit of a milk to the batter to loosen it up a bit if you wish, but again, I find that the thicker the batter, the fluffier the pancakes - do not overmix the batter, as the pancakes will turn rubbery!

Nutrition